Kitchen & Dining

We tested stainless steel skillets to find the ones that make eggs easier, from an 8-inch everyday pan to a tiny single-egg skillet.

We tested eight stainless steel skillets for searing, deglazing, and cleanup, and found the 12-inch pan we recommend plus budget picks that still brown.

We cooked omelets in eight nonstick pans to find which release cleanly, heat evenly, and fit your stove, from a budget Carote to a premium Calphalon.

We tested small nonstick skillets, a tamagoyaki pan, and four-cup molds to find egg pans that release cleanly, sit flat, and earn their price.

We tested tamagoyaki pans to find the ones that roll cleanly, from an even-heating everyday pick to a lidded set, a ceramic option and traditional copper.

We cooked batch after batch of pancakes on these griddles to find the ones that brown evenly, clean up fast, and fit a real family breakfast.

We cooked crepe after crepe to find pans that heat evenly, release cleanly, and hold up. Here is the one most kitchens should buy, and why.

Induction compatibility is only half of it. We tested deep, lidded sauté pans and picked the ones that use a big ring, sear properly and clean up fast.

We tested induction saucepans from 1 to 3 quarts to find the best all-purpose stainless, nonstick, straining, and cast-iron picks for your stove.

We tested braisers from Lodge, Tramontina, Overmont, and more to find the right shallow, lidded pans for braising, roasting, and oven-to-table serving.

We tested deep ceramic and glass casserole dishes for lasagna, big batches, and oven-to-table serving, and picked eight worth the cabinet space.

We tested pasta pots with strainer lids and lift-out inserts. Here’s which one drains cleanly, which feeds a crowd, and which suits a small kitchen.